Walnut and Lentil Pâté with Figs

Measure and prepare all ingredients: dice the shallots, mince the garlic, remove the fig stems and chop the dried figs, pick the thyme leaves, and chop the parsley. Set each aside in separate bowls.

Place the lentils in a medium saucepan and cover with cold water by 5 cm. Bring to a boil over high heat, then reduce to a steady simmer and cook for 20-25 minutes until completely tender but not mushy. Drain well and spread on a clean towel to steam-dry for 5 minutes.

While the lentils cook, spread the walnuts on a dry baking tray and toast in an oven preheated to 180°C (fan 160°C) for 8-10 minutes, stirring once, until deeply golden and fragrant — they should smell nutty and almost smoky at the edges. Remove and let cool.

Heat olive oil in a wide heavy-bottomed pan over medium-low heat. Add the shallots and a pinch of salt and cook, stirring occasionally, for 15-18 minutes until soft, golden, and jammy throughout.

Add the garlic, thyme, smoked paprika, and allspice to the shallots and cook, stirring constantly, for 2 minutes until fragrant and the garlic has lost its raw edge.

Add the balsamic vinegar and tamari to the pan and stir for 1 minute until the liquid is absorbed and the mixture looks glossy and caramelised. Remove from heat and allow to cool for 10 minutes.

Transfer the toasted walnuts to a food processor and pulse 8-10 times until they resemble coarse, uneven crumbs with some larger pieces remaining — do not over-process to a paste.

Add the drained lentils and the caramelised shallot mixture to the food processor. Pulse 6-8 times, scraping down the sides once, until the mixture is roughly combined and holds together but retains visible texture.

Transfer the pâté mixture to a bowl. Fold in the chopped dried figs, parsley, black pepper, and remaining salt by hand with a spatula until evenly distributed.

Pack the pâté firmly into a terrine mould, small loaf tin, or individual ramekins. Smooth the surface and drizzle a thin layer of olive oil over the top to seal. Cover and refrigerate for at least 4 hours, or overnight, to firm and allow the flavours to deepen.

Remove from the refrigerator 20 minutes before serving to take the chill off. Turn out or serve directly from the vessel, garnished with halved fresh figs, a drizzle of olive oil, and a scatter of fresh thyme. Serve with sourdough or crackers.